| 摘要 |
1465533 Food treatment I H SANICK 8 May 1974 [15 May 1973] 20213/74 Heading A2D [Also in Division A5] A method of protecting foodstuffs against the attack of micro organisms comprises treating the foodstuff with cinnamic aldehyde and at least one organic sulphur compound selected from the groups consisting of diallyl sulphide, diallyl disulphide, allyl propyl sulphide, allicin and alliin. The cinnamic aldehyde may be provided in the form of cinnamon oil. The organic sulphur compound may be provided in the form of an essential oil from onion and/or garlic, or as an artificial garlic or onion essence. The foodstuffs may be so protected by spraying or brushing. The treatment of tomatoes, bread and meat paste is described. |
